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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Rebecca Averil, Beverly, MA, Bon Appétit, November 2002, page 242
Servings: 6
This is a recipe I created on a snowy night when my family needed a little warming up. I combined the spices of India with the flavors of the Southwest, and added bulgar to give the chili a meaty texture.
2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled, thinly sliced
1 red bell pepper, seeded and chopped
3 large jalapeño chilies, seeded and minced, about 4 ½ tablespoons
1 28 ounce can crushed tomatoes with added purée
3 cups water
2 15 ounce cans black beans, rinsed and drained
2 15 ounce cans kidney beans, rinsed and drained
½ bulgar
2 tablespoons white wine vinegar
5 garlic cloves, minced
2 tablespoons chili powder
1 ½ teaspoons ground cumin
1 ½ teaspoons ground coriander
½ teaspoons ground cinnamon
Heat 2 tablespoons olive oil in a heavy large pot over medium high heat. Add onion, carrot, red bell pepper, and jalapeños and sauté until onion and carrot are almost tender, about 8 minutes. Add tomatoes, 3 cups water, beans, bulgar, white wine vinegar, garlic, and spices. Bring to boil. Reduce heat to medium high and cook, uncovered until bulgar is tender and mixture thickens, stirring often, about 20 minutes. Ladle chili into bowls and serve.